A classic whoopie pie with a carrot cake twist! Soft and chewy carrot cake sandwich cookies with a delectable cream cheese filling. Ready to devour in under an hour.
These easy Carrot Cake Whoopie Pies couldn’t be easier to make. All you need is a carrot cake mix for the cookies and a few simple ingredients for the filling. Make a batch and watch them disappear – no one can resist these soft and chewy sandwich cookies.
I am obsessed with these carrot cake whoopie pies. Well, we all are and the kids and I have made batches of them. Batches and batches. You know, for testing purposes.
And we have perfected them. They are inspired by my easy chocolate whoopie pies and cake mix cookie recipe. They are so incredibly easy to make – a great recipe to make with kiddos and perfect for all the carrot cake fans in your life.
Easy Cake Mix Whoopie Pies
- You only need three ingredients for the cookies – cake mix is the secret ingredient. It cuts the work in half.
- The filling is a simple cream cheese frosting – you only need three ingredients.
- You can make the whole batch in less than an hour – they’re that easy!
- Carrot cake mix
- Canola oil
- Softened butter
- Softened cream cheese
- Powdered sugar
How to Make the Cookies
Mix the cake mix, oil, and eggs in a large bowl until well combined.
Scoop one tablespoon of dough to form each cookie. Drop the dough on a cookie sheet lined with parchment paper.
Bake the cookies at 350°F for 10 to 12 minutes or until the cookies are set. Cool them completely before adding the filling.
While cookies are cooling prepare the frosting.
How to Make the Filling
In a large bowl, beat together the butter and cream cheese until well combined and creamy.
Slowly add the powdered sugar with the mixer running at low speed until the frosting is creamy and spoon. Transfer the frosting to a piping bag.
Pipe the frosting onto a flat side of one cookie, then top with another cookie with the flat sides towards the frosting. Repeat with the rest of the cookies.
Sometimes I add vanilla or coconut extract to the frosting and it makes it even better. I love the coconut the best.
The cookies are so soft and chewy with just the right amount of cinnamon-spice. To keep them soft, be sure to store them in an airtight container.
You can store them at room temperature or keep them in the refrigerator. I love them chilled!
More Carrot Cake Recipe Ideas
We love our carrot cake around here – make these whoopie pies and then give these other recipes a try, too:
- German Chocolate Carrot Cake
- Carrot Cake Cupcakes
- Carrot Cake Monkey Bread
- Baked Carrot Cake Donut Holes
Make these carrot cake whoopie pies and I can promise they will be a hit. They’re also a little dangerous because they’re so simple to make! Hide them in the back of the fridge like I do so they don’t all disappear the first day – enjoy! xoxo San
More Cookie Recipes
Don’t forget to pin this recipe to your favorite Pinterest board for later.
Carrot Cake Whoopie Pies
Carrot Cake Cookies
- 1 box carrot cake mix just the dry mix
- 2 eggs
- 1/2 cup canola oil
Cream Cheese Frosting
- 1/2 cup butter softened
- 8 ounces cream cheese softened
- 4 cups powdered sugar
- 1 tablespoon milk
- Preheat oven to 350°. Line a cookie sheet with parchment.
- Combine cake mix, oil, and eggs in a large bowl until well combined.
- Scoop cookies with a small cookie scoop, or tablespoon, onto the cookie sheet.
- Bake for 10-12 minutes or until set, then let them cool completely.
- While cookies are cooling prepare the frosting.
- In a large bowl, beat together the butter and cream cheese with an electric mixer. With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy. Spoon frosting into a piping bag.
- Pipe the frosting onto a flat side of one cookie, then top with another cookie with the flat sides towards the frosting.
- Repeat with all remaining cookies and enjoy!